When it comes to healthy nutrition, good taste alone is not enough. And so we at Castel Fragsburg only put what is healthy, colorful and wholesome on our table. We use whatever the season, our Fragsburg Soul Garden, the region and our creative passion have to offer. We work natures offerings into stunning and healthy works of culinary art and with this nourish not only the body but also the soul.
Spring is artichoke season, so I wanted to share this delicious artichoke mousse recipe from our kitchens with you.
Mountain artichoke mousse with wild herbs
100g of mountain artichokes cleaned and thinly sliced
2 shallots peeled and thinly sliced
1 garlic clove peeled and thinly sliced
1 branch of thyme
20g olive oil
30g white wine
150g vegetable broth
200g lightly whipped cream
a little chopped chervil
2 leaves gelatin soaked in cold water
shavings of seasoned pecorino cheese
In a pan, heat the olive oil, shallot, garlic and thyme. Add the artichokes and deglaze with white wine.
Add the vegetable broth and cook for about 8 minutes or until the artichokes are soft and tender.
Blend and sieve the artichoke mixture. Add the gelatin, salt and pepper to the mix and let cool.
Add chopped chervil and lightly whipped cream. Put into molds or small forms.
Let the mousse rest for two hours in the refrigerator.
Remove from the mold, plate and garnish the dish with the pecorino cheese, wild herbs and chervil oil.